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Roasted Winter Butternut Squash

Rosi TrifonovaRosi Trifonova
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Roasted Winter Butternut Squash
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Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
5
"A remarkably tasty and fragrant Butternut Squash! A recipe from our secret stash..."

Ingredients

  • butternut squash - 1 large
  • garlic - 2 - 3 heads
  • olive oil - as needed
  • salt
  • curry - 1 tsp
  • ginger - dry, a few pinches
  • savory - a few sprigs, dried
measures

How to make

Cut the pumpkin into 2 parts and clean it from the seeds. Pierce the surface with a skewer and season it with the spices. Add a little olive oil and leave it for 10 minutes.

Put the pumpkin in a greased pan with the skin facing up. Add whole heads of garlic and savory sprigs to the pan. Put the pumpkin to bake for about 1 hour in a heated oven or until is almost completely softened. Remove, flip the pieces over and optionally, top with a little olive oil and spices.

Put the pumpkin back for 10-15 minutes to bake until finished. Serve it with the cut garlic heads.

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